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Garlic Sauce

User Rating 4 Star Rating (6 Reviews)


Garlic Sauce
James And James/Photodisc/Getty Images
A garlicky sauce is a great way to add extra flavor to stir-fry dishes, particularly seafood dishes. With the exception of the rice wine or dry sherry, the seasonings for garlic sauce are available in the international food section of many local supermarkets. Yields about 1/2 cup.


  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1/4 - 1/2 teaspoon chili sauce, or according to taste (I use 1/2 teaspoon)
  • 1/4 teaspoon Asian sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable or peanut oil
  • 3 - 4 medium garlic cloves, finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic)


Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.

Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).

Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).

Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken.

Use the sauce in stir-fry dishes.

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User Reviews

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 5 out of 5
Never get take-out again!, Member D.Andy

This sauce will spoil you for anything but the best Chinese garlic sauce. I followed the advice of the other poster and used 1/2 the rice vinegar, and I also jazzed it a little more by using brown sugar instead of white, adding a pinch of crushed fresh ginger and a dash of red pepper flakes. I can't wait to try it on shrimp, OMG...

23 out of 25 people found this helpful.

See all 6 reviews

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